藜麦茶加工工艺及酚类物质组成分析
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摘要
以感官评分和总酚含量为评价指标,首先采用Plackett-Burman设计对藜麦茶加工工艺的主要影响因素进行筛选,再联合响应面试验对显著影响因素进行优化,建立藜麦茶的最优工艺条件,并利用高效液相色谱对藜麦和藜麦茶的酚类物质组成进行解析。结果表明:藜麦茶的最优工艺条件为烘干时间30 min、焙烤温度201℃、焙烤时间10 min。在此条件下制得的藜麦茶感官评分为86.32,总酚含量为3.73 mg/g。与藜麦相比,藜麦茶酚类物质含量更高,游离态酚类含量和黄酮含量分别增加了54%、16%,游离态总酚指数和结合态总酚指数分别是藜麦的2.3倍和1.2倍,其中没食子酸、原儿茶酸、芦丁、槲皮素和山柰酚含量增加最显著。
The selection and optimization of processing parameters as well as their levels for the production of quinoa tea were done by the combined use of Plackett-Burman design and response surface methodology. Sensory score and total phenolic content were employed as the response variables. The composition of phenolic compounds in quinoa and quinoa tea were analyzed by high performance liquid chromatography(HPLC). Results showed that the optimal processing conditions were as follows: drying for 30 min and then baking at 201 ℃ for 10 min. The sensory score of quinoa tea produced under these conditions was 86.32 points and total phenolic content was 3.73 mg/g. Compared with quinoa, the phenolic content of quinoa tea was higher; the contents of free phenolics and free flavonoids increased by 54% and 16%, respectively, and the free total phenols index and the bound total phenols index were 2.3 and 1.2 times as high as those of quinoa, respectively.The contents of gallic acid, protocatechuic acid, rutin, quercetin and kaempferol increased most significantly.
The selection and optimization of processing parameters as well as their levels for the production of quinoa tea were done by the combined use of Plackett-Burman design and response surface methodology. Sensory score and total phenolic content were employed as the response variables. The composition of phenolic compounds in quinoa and quinoa tea were analyzed by high performance liquid chromatography(HPLC). Results showed that the optimal processing conditions were as follows: drying for 30 min and then baking at 201 ℃ for 10 min. The sensory score of quinoa tea produced under these conditions was 86.32 points and total phenolic content was 3.73 mg/g. Compared with quinoa, the phenolic content of quinoa tea was higher; the contents of free phenolics and free flavonoids increased by 54% and 16%, respectively, and the free total phenols index and the bound total phenols index were 2.3 and 1.2 times as high as those of quinoa, respectively.The contents of gallic acid, protocatechuic acid, rutin, quercetin and kaempferol increased most significantly.
引文
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[9] GAWLIK-DZIKI U,SWIECA M,SULKOWSKI M,et al,Antioxidant and anticancer activities of Chenopodium quinoa leaves extracts-in vitro study[J].Food&Chemical Toxicology an International Journal Published for the British Industrial Biological Research Association,2013,57(7):154-160.DOI:10.1016/j.fct.2013.03.023.
[10]刘松涛.谷物饮料:饮料发展的新机遇[J].中国食品添加剂,2009(增刊1):77-79.DOI:10.3969/j.issn.1006-2513.2009.z1.020.
[11] CHANDRASEKARA N, SHAHIDI F.Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts,kernels,and testa[J].Journal of Agricultural&Food Chemistry,2011,59(9):5006-5014.DOI:10.1021/jf2000772.
[12] DEWANTO V,WU X Z,LIU R H.Processed sweet corn has higher antioxidant activity[J].Journal of Agricultural&Food Chemistry,2002,50(17):4959-4964.DOI:10.1021/j f0255937.
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[15]赵琳,黄润庭,蔡鲁峰,等.双螺杆挤压苦荞茶生产工艺参数的优化[J].食品科学,2015, 36(4):74-79. DOI:10.7506/spkx1002-6630-201504014.
[16]曾亮,车振明,四郎生根,等.响应面法优化青稞茶的制备工艺[J].食品科技,2013, 38(12):95-99. DOI:10.13684/j.cnki.spkj.2013.12.022.
[17] SANI I M, IQBAL S, CHAN K W,et al. Effect of acid and base catalyzed hydrolysis on the yield of phenolics and antioxidant activity of extracts from germinated brown rice(GBR)[J]. Molecules, 2012,17(6):7584-7594.DOI:10.3390/molecules17067584.
[18] LI H, DENG Z, LIU R, et al. Ultra-performance liquid chromatographic separation of geometric isomers of carotenoidsand antioxidant activities of 20 tomato cultivars and breeding lines[J]. Food Chemistry, 2012, 132(1):508-517. DOI:10.1016/j.foodchem.2011.10.017.
[19] ZOU Y, CHANG S K C,GU Y,et al. Antioxidant activity and phenolic compositions of lentil(Lens culinaris var.Morton)extract and its fractions[J].Journal of Agricultural&Food Chemistry,2011,59(6):2268-2276.DOI:10.1021/j f104640k.
[20]叶萌祺.苹果酒酿造过程香气物质调控及FT-NIRS分析方法研[D].杨凌:西北农林科技大学,2015:22-23.
[21] CARCIOCHI R A, GALVAN D A L,MANRIQUE G D. Effect of roasting conditions on the antioxidant compounds of quinoa seeds[J].International Journal of Food Science&Technology, 2016, 51(4):1018-1025.DOI:10.1111/ijfs.13061.
[22] CHEN P X,TANG Y,ZHANG B, et al.5-hydroxymethyl-2-furfural and derivatives formed during acid hydrolysis of conjugated and bound phenolics in plant foods and the effects on phenolic content and antioxidant capacity[J].Journal of Agricultural and Food Chemistry,2014,62(20):4754-4761.DOI:10.1021/j f500518r.
[23] RAGAEE S,SEETHARAMAN K,EL-SM A A.The impact of milling and thermal processing on phenolic compounds in cereal grains[J].Critical Reviews in Food Science and Nutrition,2014,54(7):837-849.DOI:10.1080/10408398.2011.610906.
[24] CHENG Z H, SU L, JEFFREY M, et al. Effects of postharvest treatment and heat stress on availability of wheat antioxidants[J].Journal of Agricultural and Food Chemistry,2006,54(15):5623-5629.DOI:10.1021/jf060719b.
[25] GELINAS P,MCKINNON C M.Effect of wheat variety,farming site,and bread-baking on total phenolics[J].International Journal of Food Science&Technology.,2010,41(3):329-332. DOI:10.1111/j.1365-2621.2005.01057.x.
[26] ABDEL-AAL E S M, RABALSKI I. Effect of baking on free and bound phenolic acids in wholegrain bakery products[J]. Journal of Cereal Science,2013,57(3):312-318.DOI:10.1016/j.j cs.2012.12.001.
[27] MUYONGA J H, ANDABATI B, SSEPUUYA G. Effect of heat processing on selected grain amaranth physicochemical properties[J].Food Science&Nutrition,2014,2(1):9-16.DOI:10.1002/fsn3.75.
[28] DEWANTO V, WU X,LIU R H.Processed sweet corn has higher antioxidant activity[J]. Journal of Agricultural&Food Chemistry,2002,50(17):4959-4964.DOI:10.1021/j f0255937.
[29] LIU R H.Whole grain phytochemicals and health[J].Journal of Cereal Science,2007,46(3):207-219.DOI:10.1016/j.jcs.2007.06.010.
[30] RAKIC S, PETROVIC S, KUKIC J, et al. Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia[J]. Food Chemistry, 2007, 104(2):830-834.DOI:10.1016/j.foodchem.2007.01.025.
[31] HITHAMANI G,SRINIVASAN K.Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet(Eleusine coracana)and pearl millet(Pennisetum glaucum)[J].Food Chemistry,2014, 164:55-62.DOI:10.1016/j.foodchem.2014.04.107.
[32] REENA R,YOUNGIN K,KALIDAS S.Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings[J]. Innovative Food Science&Emerging Technologies, 2008, 9(3):355-364. DOI:10.1016/j.ifset.2007.10.004.
[33] CLIFFORD M N. Chlorogenic acids and other cinnamates-nature,occurrence,dietary burden,absorption and metabolism[J].Journal of the Science of Food&Agriculture,2000,80(7):1033-1043.DOI:10.1002/(SICI)1097-0010(19990301)79:3<362::AID-JSFA256>3.0.CO;2-D.
[34] LIAZID A,PALMA M,BRIGUI J.,et al. Investigation on phenolic compounds stability during microwave-assisted extraction[J].Journal of Chromatography A, 2007, 1140(1):29-34. DOI:10.1016/j.chroma.2006.11.040.
[2] NOWAK V, DU J, CHARRONDIERE U R. Assessment of the nutritional composition of quinoa(Chenopodium quinoa Willd.)[J]. Food Chemistry, 2016, 193:47-54. DOI:10.1016/j.foodchem.2015.02.111.
[3] PELLEGRINI M,LUCAS-GONZALES R,RICCI A,et al.Chemical,fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa(Chenopodium quinoa Willd.)seeds[J].Industrial Crops&Products, 2018, 111:38-46.DOI:10.1016/j.indcrop.2017.10.006.
[4] WU G.Nutritional properties of quinoa[M].John Wiley&Sons,2015:199-220.
[5] FISCHER S,WILCKENS R,JARA J, et al.Protein and antioxidant composition of quinoa(Chenopodium quinoa Willd.)sprout from seeds submitted to water stress, salinity and light conditions[J].Industrial Crops&Products, 2017, 107:558-564. DOI:10.1016/j.indcrop.2017.04.035.
[6] TANG Y, LI X, CHEN P X, et al. Characterisation of fatty acid, carotenoid, tocopherol/tocotrienol compositions and antioxidant activities in seeds of three Chenopodium quinoa Willd.genotypes[J]. Food Chemistry, 2015, 174:502-508. DOI:10.1016/j.foodchem.2014.11.040.
[7]魏爱春,杨修仕,么杨,等.藜麦营养功能成分及生物活性研究进展[J].食品科学,2015, 36(15):272-276.DOI:10.7506/spkx1002-6630-201515050.
[8] REPOCARRASCOVALENCIA R,HELLSTROM J K,PIHLAVA J M, et al. Flavonoids and other phenolic compounds in Andean indigenous grains:quinoa(Chenopodium quinoa), kaniwa(Chenopodium pallidicaule)and kiwicha(Amaranthus caudatus)[J].Food Chemistry, 2010, 120(1):128-133. DOI:10.1016/j.foodchem.2009.09.087.
[9] GAWLIK-DZIKI U,SWIECA M,SULKOWSKI M,et al,Antioxidant and anticancer activities of Chenopodium quinoa leaves extracts-in vitro study[J].Food&Chemical Toxicology an International Journal Published for the British Industrial Biological Research Association,2013,57(7):154-160.DOI:10.1016/j.fct.2013.03.023.
[10]刘松涛.谷物饮料:饮料发展的新机遇[J].中国食品添加剂,2009(增刊1):77-79.DOI:10.3969/j.issn.1006-2513.2009.z1.020.
[11] CHANDRASEKARA N, SHAHIDI F.Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts,kernels,and testa[J].Journal of Agricultural&Food Chemistry,2011,59(9):5006-5014.DOI:10.1021/jf2000772.
[12] DEWANTO V,WU X Z,LIU R H.Processed sweet corn has higher antioxidant activity[J].Journal of Agricultural&Food Chemistry,2002,50(17):4959-4964.DOI:10.1021/j f0255937.
[13]赵霞.热加工和发芽处理对燕麦多酚含量和抗氧化性的影响[D].无锡:江南大学,2016:27-36.
[14] WU L, HUANG Z, QIN P, et al. Effects of processing on phytochemical profiles and biological activities for production of sorghum tea[J]. Food Research International, 2013, 53(2):678-685.DOI:10.1016/j.foodres.2012.07.062.
[15]赵琳,黄润庭,蔡鲁峰,等.双螺杆挤压苦荞茶生产工艺参数的优化[J].食品科学,2015, 36(4):74-79. DOI:10.7506/spkx1002-6630-201504014.
[16]曾亮,车振明,四郎生根,等.响应面法优化青稞茶的制备工艺[J].食品科技,2013, 38(12):95-99. DOI:10.13684/j.cnki.spkj.2013.12.022.
[17] SANI I M, IQBAL S, CHAN K W,et al. Effect of acid and base catalyzed hydrolysis on the yield of phenolics and antioxidant activity of extracts from germinated brown rice(GBR)[J]. Molecules, 2012,17(6):7584-7594.DOI:10.3390/molecules17067584.
[18] LI H, DENG Z, LIU R, et al. Ultra-performance liquid chromatographic separation of geometric isomers of carotenoidsand antioxidant activities of 20 tomato cultivars and breeding lines[J]. Food Chemistry, 2012, 132(1):508-517. DOI:10.1016/j.foodchem.2011.10.017.
[19] ZOU Y, CHANG S K C,GU Y,et al. Antioxidant activity and phenolic compositions of lentil(Lens culinaris var.Morton)extract and its fractions[J].Journal of Agricultural&Food Chemistry,2011,59(6):2268-2276.DOI:10.1021/j f104640k.
[20]叶萌祺.苹果酒酿造过程香气物质调控及FT-NIRS分析方法研[D].杨凌:西北农林科技大学,2015:22-23.
[21] CARCIOCHI R A, GALVAN D A L,MANRIQUE G D. Effect of roasting conditions on the antioxidant compounds of quinoa seeds[J].International Journal of Food Science&Technology, 2016, 51(4):1018-1025.DOI:10.1111/ijfs.13061.
[22] CHEN P X,TANG Y,ZHANG B, et al.5-hydroxymethyl-2-furfural and derivatives formed during acid hydrolysis of conjugated and bound phenolics in plant foods and the effects on phenolic content and antioxidant capacity[J].Journal of Agricultural and Food Chemistry,2014,62(20):4754-4761.DOI:10.1021/j f500518r.
[23] RAGAEE S,SEETHARAMAN K,EL-SM A A.The impact of milling and thermal processing on phenolic compounds in cereal grains[J].Critical Reviews in Food Science and Nutrition,2014,54(7):837-849.DOI:10.1080/10408398.2011.610906.
[24] CHENG Z H, SU L, JEFFREY M, et al. Effects of postharvest treatment and heat stress on availability of wheat antioxidants[J].Journal of Agricultural and Food Chemistry,2006,54(15):5623-5629.DOI:10.1021/jf060719b.
[25] GELINAS P,MCKINNON C M.Effect of wheat variety,farming site,and bread-baking on total phenolics[J].International Journal of Food Science&Technology.,2010,41(3):329-332. DOI:10.1111/j.1365-2621.2005.01057.x.
[26] ABDEL-AAL E S M, RABALSKI I. Effect of baking on free and bound phenolic acids in wholegrain bakery products[J]. Journal of Cereal Science,2013,57(3):312-318.DOI:10.1016/j.j cs.2012.12.001.
[27] MUYONGA J H, ANDABATI B, SSEPUUYA G. Effect of heat processing on selected grain amaranth physicochemical properties[J].Food Science&Nutrition,2014,2(1):9-16.DOI:10.1002/fsn3.75.
[28] DEWANTO V, WU X,LIU R H.Processed sweet corn has higher antioxidant activity[J]. Journal of Agricultural&Food Chemistry,2002,50(17):4959-4964.DOI:10.1021/j f0255937.
[29] LIU R H.Whole grain phytochemicals and health[J].Journal of Cereal Science,2007,46(3):207-219.DOI:10.1016/j.jcs.2007.06.010.
[30] RAKIC S, PETROVIC S, KUKIC J, et al. Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia[J]. Food Chemistry, 2007, 104(2):830-834.DOI:10.1016/j.foodchem.2007.01.025.
[31] HITHAMANI G,SRINIVASAN K.Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet(Eleusine coracana)and pearl millet(Pennisetum glaucum)[J].Food Chemistry,2014, 164:55-62.DOI:10.1016/j.foodchem.2014.04.107.
[32] REENA R,YOUNGIN K,KALIDAS S.Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings[J]. Innovative Food Science&Emerging Technologies, 2008, 9(3):355-364. DOI:10.1016/j.ifset.2007.10.004.
[33] CLIFFORD M N. Chlorogenic acids and other cinnamates-nature,occurrence,dietary burden,absorption and metabolism[J].Journal of the Science of Food&Agriculture,2000,80(7):1033-1043.DOI:10.1002/(SICI)1097-0010(19990301)79:3<362::AID-JSFA256>3.0.CO;2-D.
[34] LIAZID A,PALMA M,BRIGUI J.,et al. Investigation on phenolic compounds stability during microwave-assisted extraction[J].Journal of Chromatography A, 2007, 1140(1):29-34. DOI:10.1016/j.chroma.2006.11.040.